quick mexican rice
- Categories
- Bawarch4
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Basmati rice |
| ½ cup | Thinly shredded cabbage |
| ¼ cup | Chopped spring onions |
| ¼ cup | Chopped tomatoes |
| ¼ cup | Chopped capsicum |
| 1 tablespoon | Tomato sauce |
| 1 teaspoon | Soya sauce |
| 1 teaspoon | Chilli powder |
| 1 teaspoon | Sugar |
| Salt to taste | |
| 2 tablespoons | Oil |
Boil rice till almost done. Drain. Cool. Each grain should separate.
Heat a heavy saucepan, fry the capsicum till bright and tender, remove.
Add onions in same oil, remove when done, fry cabbage in same oil, remove.
Now add the tomatoes and chilli powder, salt, sugar and sauces. Add other vegetables back.
Transfer to the rice. Mix gently till the rice gets evenly coated.
Bake in a hot oven, covered, for 10-12 mins.
Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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